What To Eat, And How To Cook It

Originally published in the late 19th century, this vintage cookbook offers a fascinating look at the culinary techniques and recipes of the era. From hearty stews to delicate desserts, John Cowan provides clear and concise instructions for preparing a wide range of dishes. In addition, the book includes valuable information on preserving and canning fruits and vegetables. A must-read for anyone interested in the history of food.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
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